Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang.
So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were OK. Are there any cases where it's not ...
One of the ingredients of a recipe is Greek yogurt. May I replace it with plain yogurt? If I do it, what is the difference that I would immediately note?
They taste almost same. Are they different?
I would like to do at home frozen yogurt. Do I have to use an ice cream machine, or is there a technique to prepare it without a machine? PS: I don't really like ice cream without the machine as the ...